6 ISSUES FOR £6 Subscribe to Kent Life today click here

Recipe: Christmas mincemeat

PUBLISHED: 15:20 27 November 2017 | UPDATED: 14:59 08 March 2018

Christmas star mince pies with icing sugar dusting (photo: marilyna/123RF)

Christmas star mince pies with icing sugar dusting (photo: marilyna/123RF)

marilyna/123RF

The chef patron and owner of award-winning restaurant Chapter One is getting ahead with his Christmas preparations with a delicious recipe for mincemeat

There’s always an intense build up to Christmas, no matter how hard I try to escape it, I manage to fall right back in the mad rush.

Chapter One is extremely busy around this time, we host countless Christmas parties and as always we’re open for Christmas Day lunch through to New Year’s Day. So for me this time of year is go, go, go!

Naturally, as I’m spending most of my time at the restaurant, this leaves me behind on prepping at home for my Christmas celebrations with family and friends.

It’s now become a running joke with my wife Tanya that I leave shopping right until the last minute, which makes it very stressful to say the least.

By the time Christmas Day finally arrives, I can’t even face standing in the kitchen to cook our family meal; I’m completely exhausted.

A few years back I decided to get organised, well as much as I could anyway. I found it took a lot of pressure off and helped me enjoy the day a lot more. Throughout November I’ll typically make my conserves, chutneys and pickles, as well as my Christmas pudding and mincemeat mixture.

I’ve been asked numerous times why I don’t buy these from the supermarket, without question it would be much easier but the simple answer is a home-made version tastes so much better! If Christmas isn’t the perfect time to indulge a little, then when is?

Our family favourites are fig chutney for the cheeses, damson jam (my son and I pick the fruit near our home, piccalilli, which is the perfect accompaniment for cold meats and tart orange marmalade, a Christmas morning must-have for the kids.

If like me, you’re always trying to keep up at Christmas and find it hard to get it all done, why not prep as much as you can in advance, and I promise you, you’ll have plenty of time on the day to take it easy and enjoy a well-earned break.

This month’s recipe is a mincemeat mixture, so simple and so tasty. You can make the mincemeat now and it will keep for months in a sealed jar.

Christmas mincemeat recipe

Ingredients (makes approx. 1.4k)

175g currants

175g raisins

175g sultanas

175g cranberries

100g mixed peel

50g chopped almonds

1 cooking apple, chopped

Juice and zest of 1 orange

Juice and zest of 1 lemon

125g suet or butter

Grated nutmeg

2 teaspoons of mixed spice

1 teaspoon of cinnamon

200g soft dark brown sugar

200ml Brandy, Rum or Sherry

Method

Combine all ingredients except the alcohol, stirring well. Cover and leave the mixture overnight.

Bake in a low oven 100ºC for one hour.

Leave to cool. Stir in the alcohol and put into sterilised jar. Store in cool dark place until needed.

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Kent Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Kent Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Kent Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

The chef patron and owner of Kent Life’s Restaurant of the Year 2017, Chapter One, is celebrating the arrival of the king of vegetables

Read more
May 2018

Steph Hinton, the self-styled Alternative Chef, has created a haven of gluten-free vegan delights in Maidstone

Read more
May 2018

How partners and hosts with the mostest, Scott Richardson and Mark Lightford, transformed a spit and sawdust pub into a hub of the community and foodie paradise

Read more
May 2018

Kent Life’s sixth Food & Drink Awards are in full swing and we would like to encourage all readers to make their nominations in as many categories as they wish. Supported by our headline sponsor Clague Architects and associate sponsor, Neptune Canterbury

Read more
Monday, April 23, 2018

We have selected some pubs in Kent with beer gardens that are perfect to enjoy the warm weather

Read more
Monday, April 23, 2018

During the warmer months, there’s nothing better than drinks and some good food taken al fresco. We have picked 12 of the best restaurants in Kent with outdoor seating to do just that

Read more
Monday, April 16, 2018

The chef patron and owner of Chapter One, Kent Life’s Restaurant of the Year 2017, is looking forward to Easter feasting

Read more
April 2018
Thursday, April 12, 2018

Picnic baskets at the ready because we have gathered 10 of the best places to enjoy a picnic in stunning rural Kent

Read more
Monday, April 9, 2018
Thursday, March 29, 2018

We have gathered some great restaurants that champion Kentish produce in and around Maidstone that we think you should visit

Read more
 
Great British Holidays advert link

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Topics of Interest

Food and Drink Directory

Kent Life Food & Drink awards 2016. Open for entries.

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Kent's trusted business finder

Job search in your local area



Search For a Car In Your Area

Property Search